I really enjoy using fresh from the garden food in my cooking. This year I grew basil, so it’s time to make some pesto! It’s an easy to make recipe that can add so much flavor to your food.

Fresh Pesto

  • 1-2 cups packed fresh basil
  • 1/4 cup nuts
  • 1/4 cup shredded cheese
  • 1-2 cloves garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste.

That’s it.

There are numerous recipes out there, and they vary the proportions some what. This is the quantities I use.

The basil should be fresh, with no stems. I pick it over pretty carefully and only use leaves that are in good shape. You can sub baby spinach or parsley to for some of the basil reduce the strength of the of the flavor.

Fresh from the garden, washed and ready to make pesto.

The nuts can be any of several types. Most commonly, it is pine nuts, walnuts, or almonds. This time I used almonds because that is what I had on hand.

Cheese can also be done to your choice of flavor or what you have on hand. Frequent option include Parmesan, Romano, and Pecorino. I used some Asiago we had brought back from Wisconsin and frozen. Hard cheese freezes well if you vacuum seal it and are planning to shred it for use.

Garlic, cut into chunks; sliced almonds; shredded Asiago cheese.

Method of preparation

I make my pesto in the blender, but you can also make it in a food processor.

Add the basil, cheese, nuts, and garlic to the blender and pulse it several times.

Gradually add the oil to the running blender until the consistency is right. You may not need the full quarter cup. Stop and scrape down the sides several time as you blend to get the most even results. Add the salt and pepper to taste.

Once it is well blended, take it out of the blender. Pesto will brown (like guacamole) so you want to cover it tightly with plastic wrap. Press the wrap against the pesto to prevent air from getting next to the surface.

Storing you pesto

Pesto can be stored tightly covered in the fridge for 4 or 5 days. So I like to put some in the freezer when I make it. You can line an ice cube tray with plastic wrap and freeze it then pop the cube out and put them in a bag.

Ready for the freezer!

I don’t have any ice cube trays, so I put the pesto by the tablespoon on a sheet of waxed paper on a cookie sheet. Once it is frozen, I put in a bag in the freezer. I can then grab as much as I need for a recipe.

Bon Appétit has a really good write up on Pesto here.